Galantine of Goose
Galantine of goose makes an impressive dish hot or cold. Deboning the goose may seem
complicated but is rather simple when you know how, but make sure the goose is really
cold when you start.
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8-10 Portions
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Prep: 45-60 minutes
Cook: 1 1/2 hours
- 1 x 4-4.5kg goose (organic or free range preferably)
- maldon salt and freshly ground black pepper
- olive oil
- 500g chicken mince (I like to mince the breast but leg meat will do)
- 3 tbsp tomato paste
- 4 tbsp pistachio nuts
- 4 tbsp mixed fresh herbs finely chopped eg. Parsley, chives, thyme, sage etc.
- 3 tbsp dried soft apricots, roughly chopped
- 3 tbsp dried cranberries
- 300g thick slice of ham, sliced into strips 1cm wide
- maldon salt and freshly ground black pepper
- cooking juices
- cranberry sauce or your choice of chutney
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To Debone the Goose: Place the goose on a chopping board breast
side down. Using a sharp knife cut along the centre of the back of the goose. Scrape
the skin and meat from the back bone and follow the bone to remove the meat from the
carcass until you get to the top of the breast. Repeat this process with the other
side of the goose being carefully not to cut through the skin. When you get to the
top of the ribcage very carefully cut the top of the breastbone from the flesh so
that the breast remains intact and the meat remains whole.
- Hold up one goose thigh up with one hand and scrape down the bone removing the
flesh. Cut around the skin at the base of the leg and pull the bone out. Repeat this
process with the other leg and wings, removing the wing tips (there isn't any
worthwhile flesh there). Turn the legs and wings flesh inside the goose.
-
Farce: Place the chicken mince in a bowl with the tomato paste,
pistachio nuts, mixed herbs and seasoning. Mix the mixture together well with a
wooden spoon so that all the ingredients are well combined.
- Preheat an oven to 200°C. Lay the boned goose skin side down. Spread the half
the mince mixture over the centre of the goose. Scatter the apricots and cranberries
over the mince and lay the ham slices lengthwise on the centre of the goose. Finish
with the remaining mince. Bring the sides together sealing in the farce. Reform the
goose into a cylinder shape and use a long skewer to secure the flesh together. If
preparing in advance cover and refrigerate until ready to cook (the galantine can be
prepared 1-2 days in advance dependant on its freshness).
-
To Cook: Prick the skin all over with a small knife and rub in a
generous amount of salt and a pinch of ground pepper. Place the galantine in an oven
tray, breast side up. Season with salt and pepper, and place it on the centre shelf
of the preheated oven and leave it to cook for 20 minutes. Reduce the heat to 180°C
and continue to cook for 40 minutes. Turn the goose over, return to the oven and
cook for a further 30-40 minutes. Then cook the goose breast side up for a further
10-20 minutes (if the skin is pale, increase the heat to 200C). Remove from the oven
and allow it to rest for 15 minutes before serving or allow it to cool and
refrigerate until ready to serve cold (prepare up to 2 days in advance).
-
To Serve: Carefully pull the skewer from the goose and slice so
that there are 2-3 slices per portion. Pour a little of the cooking juices over the
slices (optional) and serve with your choice of accompaniments.
Other bare ingredients galantine recipes
Galantine of Mallard
Mallard makes a tasty alternative to chicken.
Galantine of Chicken
Galantine of Chicken is as tasty as mallard, but it is easier to source.